Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Butter | ¼ cup |
| 2. | Brown sugar | ½ cup |
| 3. |
Ground nutmeg
|
½ teaspoon |
| 4. | Ground cinnamon | 1 teaspoon |
| 5. | Water | 2 tablespoons |
| 6. |
Pecan halves
|
3 cups |
Cooking
1 . Stage
Melt butter in a 4 quart glass casserole dish in the microwave. Stir in the brown sugar, nutmeg, cinnamon and water. Microwave on high for 1 minute. Stir in the nuts so they are well coated. Microwave for 4 to 5 additional minutes on high, stirring every minute. Spread cooked nuts out onto parchment or waxed paper to cool.
1 . Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
2 . Cook beef in a large cast iron or nonstick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
3 . Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections.
4 . Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes. Jennifer Baker
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2 . Mix yellow cake mix, pudding mix, eggs, amaretto, oil, and milk together in a bowl. Beat using an electric mixer on medium speed for 2 to 3 minutes. Fold in cranberries, coconut, and walnuts. Pour into the prepared pan.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
4 . Meanwhile, combine sugar, amaretto, and butter for glaze in a small saucepan. Bring to a boil; continue to boil until sugar is dissolved, 2 to 3 minutes.
5 . Remove cake from the oven and glaze immediately.
1 . Preheat oven to 350 degrees F (175 degrees C.)
2 . In a large bowl, combine flour, 2 teaspoons white sugar, baking powder and salt. Cut in 1/4 cup butter and lard until mixture resembles coarse crumbs. Blend egg yolk and milk, add to flour mixture and stir until mixture forms a ball. Pat onto the bottom and about 1 inch up the sides of an 8x12 inch baking pan. Arrange apple wedges in rows lengthwise on top of dough. Cover with streusel.
3 . To make the streusel: In a medium bowl, combine 1/2 cup white sugar, 1/4 cup brown sugar, cinnamon and 1 1/2 tablespoon flour. Cut in butter and blend into coarse meal.
4 . Bake in the preheated oven for 60 minutes. Cover with foil the last 25 minutes to prevent over browning.
1 . Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch pie pan.
2 . Combine hash browns, 1 egg, minced onion, flour, and salt in a bowl. Pour into the prepared pie pan and smooth down to form a crust.
3 . Bake in the preheated oven for 30 minutes. Brush the crust with olive oil and continue to bake until golden and set, about 10 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
4 . Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add chopped onion and garlic and saute for another 3 minutes. Remove any extra grease from the pan if desired.
5 . Beat remaining eggs and milk together in a bowl until smooth; add cilantro and cumin.
6 . Spread half of the Monterey Jack cheese onto the potato crust. Spoon chorizo mixture over and top with remaining Monterey Jack cheese. Pour egg mixture over the top.
7 . Bake in the preheated oven until eggs are set and the top of the pie is slightly browned, 35 to 40 minutes. Serve warm.
1 . Mix oil and sugar thoroughly with electric mixer. Add egg and mix well. Pour in molasses. Sift and add dry ingredients until incorporated.
2 . Roll teaspoonful of dough into ball, drop into sugar to coat.
3 . Place on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes.
1 . Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
2 . Mix flour, baking powder, and baking soda together in a small bowl.
3 . Beat eggs in a large bowl with an electric mixer on medium speed until light and frothy, about 3 minutes. Add chocolate milk, sugar, coconut, and oats; beat until thoroughly combined, about 2 minutes. Slowly add flour mixture to the bowl and beat together until no lumps remain in batter.
4 . Scoop batter into muffin cups, filling each 2/3 of the way full. Sprinkle a few chocolate chips on top of each muffin.
5 . Bake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 20 minutes. Remove from oven and allow to cool, about 25 minutes, before transferring to a serving plate.
1 . Peel the carrots, potatoes and eggs. Dice, add chopped cucumbers and canned peas.
2 . Add the fried mushrooms, salt a little.
3 . Season the salad with mayonnaise and mix.
4 . Bon Appetit!!!
5 . Olivier without meat and mushrooms turns out to be very satisfying, bright and fresh. Thanks to fried mushrooms, the taste of olivier can hardly be distinguished from the original with meat or sausage, the mushrooms give exactly the satiety to the salad that everyone expects from it. Such a salad can be safely served on any festive table, as well as in the case, while regular mayonnaise can be replaced with lean apple mayonnaise, it will only give the salad a fresher note. Boil vegetables and eggs in advance and significantly reduce cooking time.
6 . Rinse the champignons well, cut into slices and fry in vegetable oil until cooked, at the end, salt and pepper a little.
1 . Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan or line it with parchment paper.
2 . Sift the flour and cocoa powder together and set aside. Combine the eggs and 3/4 cup sugar in a mixing bowl and beat until very thick, about three minutes. Use a spatula to carefully fold in the flour mixture. Gently scoop the batter into the prepared pan and bake until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cake in the pan for 10 minutes before removing to cool completely on a wire rack.
3 . To make the simple syrup, bring 1/2 cup water and 3/4 cup sugar to a boil in a saucepan over medium-high heat. Remove the pan from the heat and set aside.
4 . To make the Italian meringue, combine 1/4 cup water with the 7/8 cup of sugar in a saucepan. Bring the mixture to a boil, stirring to dissolve the sugar (don't stir once the mixture begins to boil). Use a candy thermometer and bring the sugar to the soft ball stage (240 degrees F/115 degrees C). While the sugar is boiling, beat the egg whites with an electric mixer on medium-low speed until soft peaks form.
5 . When the boiling sugar syrup has nearly reached soft ball stage, increase the mixing speed for the egg whites to high. Carefully pour the hot sugar syrup into the egg whites between the beaters and the side of the bowl. Continue beating on high speed until the meringue has cooled to room temperature.
6 . Melt the bittersweet chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Remove from heat and allow to cool until the chocolate is room temperature but still fluid.
7 . Whip the 1 3/4 cups cream until medium-stiff peaks form.
8 . Use a rubber spatula to fold the melted chocolate into the egg white meringue. Add 1/3 cup of room-temperature cream and mix gently until blended. Fold 1/3 of the whipped cream into the chocolate meringue mixture to lighten it; then gently fold in the remaining 2/3 of the whipped cream.
9 . To assemble the cake, split the sponge cake into two layers. Set one cake layer on a turntable or plate. Brush the cake well with the simple syrup. The cake will literally act as a sponge and absorb the syrup, which will keep it from being dry. Spread 1/3 of the chocolate cream on the cake, and top it with the second cake layer. Repeat with the syrup and the cream. Spread the remaining chocolate cream on the sides of the cake. Refrigerate until serving.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Mix beef, stewed tomatoes, saltine crackers, onion, bell pepper, egg, and taco seasoning together in a bowl until thoroughly combined. Transfer 1/2 the mixture to a 9x13-inch pan. Place pepper Jack cheese slices down the middle. Top with remaining meat mixture to seal cheese in between. Top with BBQ sauce.
3 . Bake in the preheated oven until cooked through and browned on top, about 1 hour.
1 . Stir cranberries, confectioners' sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Melt butter in a large saucepan over medium heat. Add flour and whisk into the melted butter until smooth. Cook and stir until flour turns a light, golden, sandy color, about 7 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
3 . Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 20 minutes. Dotdash Meredith Food Studios
4 . Season with salt and nutmeg. Dotdash Meredith Food Studios
5 . Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel potatoes and cut in half lengthwise.
2 . Combine queso fresco, evaporated milk, jalapeno pepper, and turmeric in a food processor and puree until smooth. Keep the processor running and add crackers, 1 at a time, to thicken the sauce. Drizzle in oil while processing. Adjust consistency of sauce by either adding more crackers (if the sauce is too thin) or thinning it out with milk, if sauce is too thick. Season with salt and pepper.
3 . Line a serving platter with lettuce leaves and distribute potatoes on top. Spoon cheese sauce over the potatoes and garnish with quartered eggs and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.